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Thursday, August 18, 2011

Mulligatawny

From the kitchen of One Perfect Bite...Mulligatawny is an English version of an Indian soup that is usually made with curry and a small amount of chicken. The name literally means "pepper water". Although Bob and I had many soups while we were in India, we were never served this one, and, to my great embarrassment, I had never made it. Several weeks ago, I was introduced to the cooking of Madhur Jaffrey and her recipe for the soup caught my attention. I promised myself to try it once the activity in my kitchen moved from mazurka to waltz time and that opportunity presented itself last night. I was so excited about the results that I almost bumped my scheduled post. I stopped only because I wanted to see how this soup aged. I had it again for lunch today and I'm really happy to report my socks are still going up and down. This recipe is a treasure, especially for those who like food with a little bite. The predominant flavors here are garlic and ginger but they are perfectly balanced and neither will overwhelm the palate. I know the recipe looks involved but better than half the ingredients are spices and the soup is really easy to make. I have made very few changes to the original version. I did find the soup to be very thin, so I doubled the amount of potatoes used to thicken it and I used chicken thighs rather than the breast called for in the original recipe. I served the soup with rice for those who wanted something a bit more substantial. I really hope you will try this. I found it to be extraordinary and it will appear often on my table. Here's the recipe.

Directions:
1) Combine lentils, chicken stock and tumeric in stock pot or large saucepan and bring to a boil. Cover, leaving lid slightly ajar, turn heat to low and simmer 30 minutes.
2) While soup is simmering, peel potatoes and cut into 1/2 in dice. After 30 minutes of cooking, add potatoes and continue simmering another 30 minutes with lid slightly ajar.
3) Put garlic and ginger in electric blender or food processor with 9 tablespoons water and blend into a smooth paste.
4) Remove all fat from chicken and cut into 1/2 inch dice. Put chicken in a bowl. Sprinkle 1/2 teaspoon salt and some pepper over it and toss to mix.
5) After soup has cooked for 60 minutes total, puree. Add remaining 2 teaspoons salt and mix.
6) Pour oil into empty skillet or saucepan over medium heat. When oil is hot, add garlic/ginger spice paste, the cumin, coriander and cayenne. Fry, stirring continuously until spice mixture is slightly browned and separates from oil. Put in chicken pieces. Stir and fry another 2-3 minutes, until chicken pieces become opaque. Add reserved 2 cups water and bring to a boil. Cover, turn heat to low and simmer for 3 minutes or until chicken is cooked. Add to pureed soup. Stir in lemon juice and taste for seasoning. Simmer soup very gently for another 2 minutes. Yield: 10 servings.

You beat me to it, Mary! I also bookmarked it to make after the Madhur Jaffrey week. My husband and I spent a year in London, where we were introduced to this soup, but usually it was chunkier, not pureed. I love love love the flavors in the soup. can't wait to try it. I bet this was delicious.

Another one for my "Mary's S.G.U.D." file! I have made a version of this--year's ago in Charleston. When I told the little boys the name, one looked at the other and muttered "time to call for help"!! Have I mentioned the word "yuck" was not allowed at our table? = ) In the end, they liked it but wouldn't say so.

This soup is a delight; sparky, delicious and substantial. But like you said not every restaurant in India would serve this :( The reason could be that the food is so region specific in India. Mary yours look fantastic!

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